This is just for five bucks of gas. If you need a full tank, there's a blood test.
Brick-and-mortar restaurants don't like food trucks for the obvious reason that they're: A. competition, and B. competition with much less overhead. But food trucks have to jump through regulatory hoops that no traditional restaurant would even need to think about. Lawrence explained:
"I know of one truck that had to be closed down because they had a waffle iron inside. I personally got marked on an inspection for having a rice warmer not being on the original plans. One particularly wealthy city in L.A. county is probably the craziest, because the committee told us how much of a privilege it was to have a permit in their city -- a cute nickname for it would be 'the begging city,' because we would actually have to beg them for a permit for a food truck."
Typically, people are a lot more understanding of someone actively trying to bring them tacos.
The East Coast isn't any better. Josh told us:
"It's not like The Great Food Truck Race at all. You just can't set up shop like they do. It's a long, tedious process. New York City is very stringent. A New York City-wide permit means any of the five boroughs, but once you go into Jersey you need at least three different food truck permits."